Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage

@inproceedings{Hah2006EffectOS,
  title={Effect of Substituted Conjugated Linoleic Acid for Fat on Meat Qualities, Lipid Oxidation and Residual Nitrite Content in Emulsion-type Sausage},
  author={K. H. Hah and Han-sul Yang and Sun Jin Hur and Sang-Hoon Moon and Yeong-Lae Ha and Gu-Boo Park and Seon-Tea Joo},
  year={2006}
}
An experiment was carried out to evaluate the effects of substituted conjugated linoleic acid (CLA) for fat on qualities, lipid oxidation and residual nitrite contents in emulsion-type sausage (ETS) after different periods of storage. The control sausage contained 20% fat, however, the substituted CLA for fat sausages contained 17.5% fat+2.5% CLA, 15% fat+5% CLA, 12.5% fat+7.5% CLA and 10% fat+10% CLA, respectively. CLA concentration was significantly increased (p 2.5% CLA>5% CLA and 7.5% CLA… CONTINUE READING

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